Easy Lasagne 

An easy way to make delicious lasagne. 9x13 pan makes 12 large or 16 small servings.

-Four 9x13 pans 48 to 64 servings-
garlic
2 chopped onion
2 lb ground beef
2 - 28 oz cans tomatoes
2 - 12 oz cans tomato paste
2 T spaghetti seasoning to taste
1 T + 1 t salt
1/4 c brown sugar
1 t pepper
8 eggs
4 c (12 oz) parmesan cheese
64 oz cottage or ricotta cheese

48 lasagne noodles, uncooked
2 lb shredded mozzarella cheese
1 c water (1/4 c each pan)
-Two 9x13 pans 24 to 32 servings-
garlic
1 chopped onion
1 lb ground beef
28 oz tomatoes (crushed, in thick puree)
12 oz tomato paste
1 T spaghetti seasoning to taste
2 t salt
2 T brown sugar
1/2 t pepper
4 eggs
2 c (6 oz) parmesan cheese
32 oz cottage or ricotta cheese

24 lasagne noodles, uncooked
1 lb shredded mozzarella cheese
1/2 c water (1/4 c each pan)

Cook ground beef with onion and garlic, salt to taste while cooking.  Drain well.  Stir in tomatoes, tomato paste, seasoning, salt and brown sugar.  Simmer while you prepare rest of lasagne.  Mix cottage cheese, eggs and parmesan together.  Spray pan, then thinly cover bottom of 9x13 pan with spaghetti sauce.  Layer 4 uncooked noodles in each pan.  Cover noodles with about a third of the sauce, spread on about half of the cottage cheese mixture.  Sprinkle with about a third of mozzarella.  Repeat with 4 noodles, sauce, cottage cheese and mozzarella.  Cover with last 4 noodles and pour sauce over top and sprinkle with cheese.  Slowly pour water over entire pan.  Spray foil (so cheese doesn't stick to foil.) and cover lasagne.  Freeze, refrigrate, or bake (covered) at 350* for 45 minutes to 1 hour until bubbly and noodles are tender (don't overcook until dry!).

MEASUREMENTS FOR EACH PAN OF LASAGNE (when making larger quantities!)

25 oz sauce (usually making a large pot of sauce with extra for spaghetti later) (If cooking meat separately from sauce for another purpose, use about 6 oz cooked ground beef each pan.)

8 oz mozzarella

16 oz ricotta cheese
3 oz parmesan cheese
2 eggs

12 lasagne noodles

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